having said that, on issues like providing free wi-fi, when we say no strings, it's kind of like the past conversations we had. we didn't want any inappropriate advertising on things or things that we felt were of value to us that we wanted kids and others to be able to have a free access to without, you know, the -- maybe the dressing up sometimes that we see happening in the marketing world. those will be ongoing discussions that we have and these are discussions that we always have with our business partners, is how could we do it this way so that we provide, you know, the right message that we all wanted to send. to me, it is all about messaging. and i know businesses need help from government as well. i've been in those discussions where a lot of them said, hey, you're taxing us to death. we did a big payroll tax

revision as a result of that. there is just simply -- i think a relationship where there's no quid pro quo, we do it for good policy reasons that we articulate and are clear about. and that's the way we should be running government. that's also the way we should have that clean relationship with businesses. >> mayor, [speaker not understood]. >> yeah, i mean that's why we hired mark tuitu for [speaker not understood]. my competitive spirit with mayor bloomberg in new york, rahm emanuel in chicago, we're always exchanging information about you got this, you got that. our staffs and our department heads do the same. , and so, we're always saying, they did this. how come we can't do that? and the message gets shared with neighborhood leaders as well ~. so, i get this a lot from neighborhood leaders, how come we don't have wi-fi in all of our parks?

how come you always concentrate on golden gate, for example, but not on balboa? these are the kind of things i think we're wanting to make a statement on. i think, for example, our police department a we're working on with technology, another good example. one of these days we're going to have officers be able to dot reports while they're in their vehicles in the streets rather than coming back to their stations and spending 2 or 3 hours trying to do all the reports ~. we're working on that right now. but, you know, i think any city who needs the resources at their highest performance will look towards technology to help us reduce what we're doing today that could be done faster, quicker, and more efficiently and just as thoroughly. >> mayor, i think you answered this already, but i didn't quite hear her question. google is going to provide the financial [speaker not understood], correct? >> yes. >> after that what happens? >> well, first of all, i think we will make whatever proper investments we will have

because we will consider this to be part of the infrastructure of our parks and recreation. as we do wi-fi in neighborhood corridors, we have infrastructure there. so, when i say that we are responsible, the city is responsible for infrastructure, we will then pay to maintain that infrastructure, particularly if residents and the visitors depend upon that infrastructure to work in a certain level. having said that, it doesn't the necessarily mean that we say, okay, the general fund has got to pay for this. that is why i'm touting the membership of sf city, our technology companies. i will tout the membership of the chamber of commerce. i will tout the membership of the community benefits district and the businesses along the corridors that we want to improve. all of them are partners to help us figure out how to maintain all the infrastructure that we want to put in when we know that the goal is improve

services for the residents. so, i suggest that it isn't necessarily going to be reflected in increase to the general fund. it could be healthy relationship with business community to help us maintain that. yes. >> [speaker not understood]. >> well, i think google is happy to do this for the reasons already touted. they agree with us that wi-fi in our parks is a very important, very notable, very honorable goal to accomplish. they stepped up as a member of sf city. part of a whole group of technology partners that want to help our city improve our services. and i think that when companies step that up, just like other companies have done where they

lend their employees to sweep our streets, to pick up trash, to help with the arts community improve along mid-market, they're all saying they want to be great partners in the city that accompanies, as companies that employ our residents, they just want to be great partners. and i think that that's a worthy, worthy spirit and goal. it is what i consider to be one of the finest spirits of san francisco being part of this incredible community partnership. >> so, i thank you guys. i know we all have a number of appointments to go to including signing our budget that we just passed out. so, thank you all for being here. i think we'll be here a few more minutes to answer questions if you want. thank you all for coming and look forward to making this project a reality. thank you, everyone. (applause)

>> you're watching quick bite, the show that has san francisco. ♪ ♪ ♪ >> we're here at one of the many food centric districts of san francisco, the 18th street corridor which locals have affectionately dubbed the castro. a cross between castro and gastronomic. the bakery, pizza, and dolores park cafe, there is no end in sight for the mouth watering food options here. adding to the culinary delights is the family of business he

which includes skylight creamery, skylight and the 18 raisin. >> skylight market has been here since 1940. it's been in the family since 1964. his father and uncle bought the market and ran it through sam taking it over in 1998. at that point sam revamped the market. he installed a kitchen in the center of the market and really made it a place where chefs look forward to come. he created community through food. so, we designed our community as having three parts we like to draw as a triangle where it's comprised of our producers that make the food, our staff, those who sell it, and our guests who come and buy and eat the food. and we really feel that we wouldn't exist if it weren't for all three of those

components who really support each other. and that's kind of what we work towards every day. >> valley creamery was opened in 2006. the two pastry chefs who started it, chris hoover and walker who is sam's wife, supplied all the pastries and bakeries for the market. they found a space on the block to do that and the ice cream kind of came as an afterthought. they realized the desire for ice cream and we now have lines around the corner. so, that's been a huge success. in 2008, sam started 18 reasons, which is our community and event space where we do five events a week all around the idea of bringling people closer to where the food comes from and closer to each other in that process. >> 18 reasons was started almost four years ago as an educational arm of their work. and we would have dinners and a few classes and we understood

there what momentum that people wanted this type of engagement and education in a way that allowed for a more in-depth conversation. we grew and now we offer -- i think we had nine, we have a series where adults learned home cooking and we did a teacher training workshop where san francisco unified public school teachers came and learned to use cooking for the core standards. we range all over the place. we really want everyone to feel like they can be included in the conversation. a lot of organizations i think which say we're going to teach cooking or we're going to teach gardening, or we're going to get in the policy side of the food from conversation. we say all of that is connected and we want to provide a place that feels really community oriented where you can be interested in multiple of those things or one of those things and have an entree point to meet people. we want to build community and we're using food as a means to

that end. >> we have a wonderful organization to be involved with obviously coming from buy right where really everyone is treated very much like family. coming into 18 reasons which even more community focused is such a treat. we have these events in the evening and we really try and bring people together. people come in in groups, meet friends that they didn't even know they had before. our whole set up is focused on communal table. you can sit across from someone and start a conversation. we're excited about that. >> i never worked in catering or food service before. it's been really fun learning about where things are coming from, where things are served from. >> it is getting really popular. she's a wonderful teacher and i think it is a perfect match for us. it is not about home cooking. it's really about how to facilitate your ease in the kitchen so you can just cook. >> i have always loved eating food. for me, i love that it brings me into contact with so many wonderful people. ultimately all of my work that

i do intersects at the place where food and community is. classes or cooking dinner for someone or writing about food. it always come down to empowering people and giving them a wonderful experience. empower their want to be around people and all the values and reasons the commitment, community and places, we're offering a whole spectrum of offerings and other really wide range of places to show that good food is not only for wealthy people and they are super committed to accessibility and to giving people a glimpse of the beauty that really is available to all of us that sometimes we forget in our day to day running around. >> we have such a philosophical mission around bringing people together around food. it's so natural for me to come here.

>> we want them to walk away feeling like they have the tools to make change in their lives. whether that change is voting on an issue in a way that they will really confident about, or that change is how to understand why it is important to support our small farmers. each class has a different purpose, but what we hope is that when people leave here they understand how to achieve that goal and feel that they have the resources necessary to do that. >> are you inspired? maybe you want to learn how to have a patch in your backyard or cook better with fresh ingredients . or grab a quick bite with organic goodies. find out more about 18 reasons by going to 18 reasons.org and learn about buy right market and creamery by going to buy right market.com. and don't forget to check out our blog for more info on many of our episodes at sf quick

bites.com. until next time, may the fork be with you. ♪ ♪ >> so chocolaty. mm. ♪ >> oh, this is awesome. oh, sorry. i thought we were done rolling. ♪ ♪ >> hello. you're watching the show that explores san francisco's love affair with food. there are at least 18 farmers

markets in san francisco alone, providing fresh and affordable to year-round. this is a great resource that does not break the bank. to show just how easy it can be to do just that, we have come up with something called the farmers' market challenge. we find someone who loves to cook, give them $20, and challenge them to create a delicious meal from ingredients found right here in the farmer's market. who did we find for today's challenge? >> today with regard to made a pot greater thanchapino. >> you only have $20 to spend. >> i know peter it is going to be tough, but i think i can do it. it is a san francisco classic. we are celebrating bay area

food. we have nice beautiful plum tomatoes here. we have some beautiful fresh fish here. it will come together beautifully. >> many to cut out all this talk, and let's go shop. yeah. ♪ >> what makes your dish unique? >> i like it spicy and smoky. i will take fresh italian tomatoes and the fresh seafood, and will bring them to other with some nice spoked paprika and some nice smoked jalapeno peppers. i am going to stew them up and get a nice savory, smoky, fishy, tomatoy, spicy broth. >> bring it on. how are you feeling? >> i feel good.

i spent the $20 and have a few pennies less. i am going to go home and cook. i will text message u.n. is done. >> excellent and really looking forward to it. >> today we're going to make the san francisco classic dish invented by italian and portuguese fishermen. it'll be like a nice spaghetti sauce. then we will put in the fish soup. the last thing is the dungeon as crab, let it all blend together. it will be delicious. when i could, i will try to make healthy meals with fresh ingredients, whatever is in season and local. those juicy, fresh tomatoes will take about an hour to cook down into a nice sauce. this is a good time to make our fish stock. we will take a step that seems like trash and boil it up in water and make a delicious and they speed up my parents were great clerics, and we had wonderful food. family dinners are very important. any chance you can sit down together and have a meal together, it is great communal

atmosphere. one of the things i like the most is the opportunity to be creative. hello. anybody with sets their mind to it can cut. always nice to start chopping some vegetables and x and the delicious. all this double in view is this broth with great flavor. but your heart into it. make something that you, family, and friends will really enjoy. >> i am here with a manager at the heart of the city farmer's market in san francisco. thank you for joining us. tell us a little bit about the organization. >> we're 30 years old now. we started with 14 farmers, and it has grown out to over 80. >> what is the mission of the organization? >> this area has no grocery store spiller it is all mom-and- pop stores. we have this because it is needed. we knew it was needed. and the plaza needed somebody.

it was empty. beautiful with city hall in the background. >> thank you for speaking with us. are you on the web? >> yes, hocfarmersmarket.org. >> check them out. thank you. >> welcome. the dish is ready. >> it looks and smells amazing. >> thank you. it was not easy to meet the $20 budget. i checked everybody out and found some great produce. really lovely seafood. i think that you are going to love it. >> do not be shy. cyou know this can run you $35 to $45 for a bowl, so it is great you did this for $20. >> this will feed four to six people. >> not if you invite me over for dinner. i am ready to dig in.

>> i hope you'll love it. >> mmm. >> what do you think? >> i think i am going to need more. perhaps you can have all you want. >> i am produce the that you have crushed this farmer's market challenge by a landslide. the first, we're going to have to tally of your shopping list and see what you actually spend that the farmer's market. >> and go for it. >> incredible. you have shown us how to make super healthy, refresh chapino from the farmers market on the budget, that for the whole family. that is outstanding. >> thank you peter i am glad that you like it. i think anybody can do it. >> if you like the recipe for this dish, you can e-mail us at sfgtv@sfgov.org or reach out to

us on facebook or twitter and we ?oo hi, i'm holly lee. i love cooking and you are watching quick bites. san francisco is a foodie town. we san franciscoans love our food and desserts are no exceptions. there are places that specialize in any and every dessert your heart desires, from hand made ice cream to organic cakes, artisan chocolate and cupcakes galore, the options are endless. anyone out there with a sweet tooth? then i have a great stop for you. i've been searching high and low for some great cookies and the buzz around town that anthony's are those cookies. with rave reviews like this i have to experience these

cookies for myself and see what the fuss was all about. so let's see. while attending san francisco state university as an accountinging major, anthony's friend jokingly suggested he make cookies to make ends make. with no formal culinary training he opened his own bakery and is now the no. 1 producer of gourmet cookies in the biarea and thank you for joining us on quick bites. how do you feel? >> i feel great. >> so i want to get to the bottom of some very burning questions. why cookies? >> it was a recommendation from a friend. hard to believe that's how it all started. >> why not pies and cakes?

what do you have against pies and cakes, anthony. >> i have nothing against pies and cakes. however, that was the recommendation. >> you were on the road to be an account apblt. >> actually, an engineer. >> even better. and it led to making cookies. >> in delicious ways. >> delicious ways. >> this is where the magic goes down and we're going to be getting to the truth behind cookies and cream. >> this is what is behind cookies and cream. >> where were you when the

idea came to your mind. >> i was in my apartment eating ice cream, cookies and cream ice cream. how much fun, cookies and cream cookies. their cookies and cream is not even -- it took a lot of time, a lot of fun. >> a lot of butter. >> a lot, a lot, a lot. but it was one of those things. all right, now behold. you know what that is? >> what is that? >> cookies and cream. >> oh, they are beautiful. >> yes, so we got to get --. >> all right, all right. we treat the cookies like wine tasting. i don't ever want

anybody to bite into a cookie and not get what they want to get. we're training staff because they can look at the cookie and tell if it's wrong. >> oh, here we go. >> you smell it and then you taste it, clean the plat palate with the milk. >> i could be a professional painter because i know how to do this. >> i can tell that it's a really nice shell, that nice crunch. >> but inside. >> oh, my god. so you are going to -- cheat a little bit. i had to give you a heads up on that. >> what's happening tomorrow? these cookies, there's a lot of love in these cookies. i don't know how else to say it. it really just makes me so happy. man, you bake a mean cookie, anthony.

>> i know. people really know if they are getting something made with love. >> aww >> you know, you can't fool people. they know if you are taking shortcuts here and there. they can eat something and tell the care that went into it. they get what they expect. >> uh-huh. >> system development and things like that. >> sounds so technical. >> i'm an engineer. >> that's right, that's right. cookies are so good, drove all other thoughts out of my head. thank you for taking time out it talk to us about what you do and the love with which you do it. we appreciate your time here on quick bites.

i hope you've enjoyed our delicious tale of defendant 93 and dessert. as for me, my search is over. those reviews did not lie. in fact, i'm thinking of one of my very own. some things you just have it experience for yourself. to learn more about anthony's cookies, visit him on the web at anthoniescookies.com. if you want to watch some of our other episodes at sfquickbites/tumbler.com. see

>> san francisco is home to some of the most innovative companies of the 21st century. this pioneering and forward looking spirit is alive in san francisco government as well. the new headquarters of the san francisco public utilities commission at a5 25 golden gate avenue is more than just a 13-story building and office ablation. instead, city leaders, departments and project managers join forces with local architectural firms ked to build one of the greatest office buildings in america. that's more than a building. that's a living system. ♪ ♪ when san francisco first bought

this land in 1999, it was home to a state office building. >> this was an old eight-story brown building the state owned and the workers' comp people were in that building. it was an old dee correctvth it building for decades. when i was a member of the board of supervisors, all of us wondered why we hadn't done anything there and the mayor thought the same. >> if an earthquake happened, the building was uninhabitable. it sat there vacant for quite a while. the city decided to buy the building in 1999 for $2. we worked and looked at ways that we can utilize the building for an office building. to build an icon i can building that will house a lot of city departments. >> the san francisco public utilities commission has an important job. we provide clean, pristine public drinking water to 2.6 million people in the san francisco bay area from the hetch hetchy regional water system. with also generate clean renewable energy for city services like public buses, hospitals, schools, and much more. and finally, we collect and treat all the city's wastewater

and stormwater making it safe enough to discharge into the san francisco bay and pacific ocean. >> in 2006 the puc was planning a record number of projects. >> the public utilities commission is a very infrastructure-rich organization. we're out there rebuilding the water system. we've budget working on power generation in the country. we've been doing sewer for the city. we're looking at a brand-new rebuild of all watt systems in san francisco and we haven't had a home that's been other than mental. >> they staff over 900 people. the puc is in two office locations. >> you know, this is such a great place for a building. if the puc owned that building and we could make that the icon i can sustainable building puc represents, wouldn't be a dramatic idea? >> so, one of the major decisions we made was we wanted to make a statement with this building. we wanted this building to be a lead platinum building which is

very few buildings in san francisco that achieved this mark. >> leadership and energy environmental design, it takes a look at the way we think about the places where we live and work. i like to think of it as designed for human and environmental health. lead addresses five categories that enhances environment. indoor air quality, energy, water, materials and resources, and sustainable sites are the five categories for the lead. you can go for several gold or platinum certifications. >> the city wanted to be silver lead status. . maybe gold was a stretch. and people said, if we're going to be a sustainable organization that the pucs this has got to be the top of the line. it's got to be a lead platinum building. what does that mean to us? we run water, power, and sewer. so, those are some of the biggest things involved in lead platinum. ♪ ♪